#spring charm

[nightwishmeraki]

Handmade resin Heart charm

at https://parsartiscrafts.etsy.com

[official-time-loop-posts]

Thank you to @sleepnoises for making the original poll & for giving us the idea to to this :)

Sorry if we couldn’t get your favorite on here, we were limited to only 12 options (11 if you don’t include the “other” option).

[maureen2musings]

The Cotswolds Charm

lensereflection

[candylandphotos]

beautiful model spring jewelry rose flower earring "Blooming into Spring: A stunning model showcases the essence of the season with a delicate rose flower earring, a harmonious blend of beauty and nature's grace."

[lovehina019]

[fullcravings]

Lucky Charms Sugar Cookies

[buried-l0cket]

On the job 🏃‍♀️

[hiveandmeadow]

[nextgenfoals]

Apple Cinnamon and Spring sapling pls

Despite being part kirin, Ginger’s pony genes allow her to show off a cutie mark! She is living her cottagecore dream, gardening and foraging in the forest :) — Mod Charm 🦋

[queercomposer]

No but Spring Unsprung is SO funny because they made evil!Apple STRAIGHT.

[nightwishmeraki]

Berry charm keychain

[toyastales]

Some rustic charm

[maureen2musings]

Spring in the Netherlands

keesverhoek_photographer

[charmwasjess]

SOUP POST SOUP POST SOUP POST SOUP POST

Tonight, we have French Onion Soup, or you know, Soupe à l'Oignon - something I have had in France exactly ONCE, but have eaten in a variety of American roadside chain restaurants my whole life as the clear "I'm too poor to afford an entree so I will get something that feels luxurious to me" option. A rich, glossy onion soup topped with baguette and melty cheese.

Recipe below the cut

Recipe

Before we start, this soup actually has a couple of tricks to it to make it easier to make at home, despite being very simple:

Use a combo of white, red, and yellow onions, if possible. Each have a different flavor: red are spicier, yellow are sweet, white are mellow, so you can control your desired flavors by selecting more of what you want and less of what you don't there. That's flavor depth, yo. Also, this soup is obviously very onion forward; if that's not a favor you enjoy, you might like a different soup better.

Make sure whatever onions you use are properly caramelized to the point of almost-burnt jam. 30+ minutes on the onion cooking, dark brown. This is your entire soup base. Skimping on this step can make it more feel like hot onion water and not rich onion broth.

Instead of trying to cook the bread and cheese on top, chop up your bread bite-sized and broil on the cheese separately, and add it like a topping. Avoids the soggy sad bread and trying to cut bread with your spoon.

Ingredients

-6-8 onions -couple smashed cloves of garlic or garlic powder/minced -butter or equivalent sauté oil -large carton of mixed beef/chicken broth, or vegetable broth -salt, pepper, white pepper, any parsley/herbs you want to add -heaping tablespoon-ish flour -one french baguette -meltable white mild cheese - "swiss" cheese slices, gruyère, emmentaler, or mozzarella

Cut up your chosen onions. I was cooking for two people with 4-5 servings, so I picked 6-7 onions (I added in a shallot after this pic was taken) and sliced them up. I like to cut them in the shape of skinny half moons.

2. Caramelize the onions by adding the chopped onions into your butter or sauteing oil. This takes a fuck-ass longer than you might expect, but you really have to be patient, because this isn't just cooking them, it's breaking them down in the pan into dark brown deep rich onion jam, releasing the sweetness and depth of them. Sometimes I use my soup pan for half and a side pan for the rest so they have room to reduce down, then pour the extras into the soup pan when they're ready. Add more butter/oil and turn down the heat if things are starting to burn. Add the garlic as it's starting to brown. Add salt.

3. My cat was helping. We're still waiting on the onions to caramelize. It's a good time to text your friend about things such as Luthen Rael's fuckability equation. 4. Once the onions are caramelized and combined, add a heaping tablespoon or so of flour. This is to not make a creamy roux, but just add a little thickness and gloss to your broth. (BTW, these onions could be darker than in the pic, I was rushing like a lazy bitch.)

5. Ahh, the flour is sticking to your perfectly caramelized onions and you're starting to panic! It's okay! Stir! Stir! Go through these next steps quick. It'll be fine!

6. Optional: At this step, you can add a big splash of worcestershire sauce, sherry, red wine, or red wine vinegar to give a further bump to your flavor profile.

7. Definitely necessary: Add 3-4 cups of broth. I really like a combination of chicken and beef broth, if you eat meat. Vegetable broth works great too, after all, this is an onion soup and veg is forefront.

8. Turn down the heat and let your both hang out while you get the bread part ready.

9. Making this over the years, I've noticed it's really easy to end up with a soggy, bready disgusting mess, and I've noticed a lot of food reluctance is texture/mess based. So I chop up the baguette into bite sized pieces, line an oven pan in foil or parchment paper, and broil the cheese directly onto the bread instead of cooking it on top of the soup. Let's say 10 minutes at 350, then set it to broil and check frequently until you like the crispiness of the cheese.

10. So I shredded gruyère and used little loose chopped chunks of motz on this one, mostly because I knew there was a chance that @bolithesenate would see this post and I didn't want her to know about American-style "swiss" cheese since today she promised me a lovely worm. <3 <3 But I've used every combination of white meltable cheese on this and it's rarely gone wrong.

11.Oh, also I like to add a little white pepper and any sort of nice green herbs to the soup itself at this point.

12. Okay! Taste your soup and fiddle with the salt. Remember, if it tastes like nothing, add more salt - salt makes food taste like food. It's also just always going to taste better the next day. Leave it on the heat a little longer for a richer flavor. Then spoon the broth and onion soup into your bowl, add the bread as a topping, and any pepper or garnish of herbs. THERE IT IS!

I'm still learning how to write recipes, so please please hit me up with any questions or places I didn't quite explain clearly here. Thanks for reading my soup recipe! :D :D

[lovehina019]

[fullcravings]

Lucky Charms Bars